Vegetarian Cream Of Fennel Soup Recipe

Name: Vegetarian Cream Of Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 star anise; 2 cardamom pods; 1 teaspoon coriander seeds; olive oil; 4 bulbs fennel, chopped; 1 large onion, chopped; 1 leek, sliced; salt to taste; 1 cup dry white wine; 5 cups vegetable broth

Servings: persons

1
Combine star anise, cardamom pods, and coriander seeds in a large skillet over medium heat and roast without burning until fragrant, 2 to 4 minutes. Transfer to a mortar and pestle, and crush into powder form.
2
Heat olive oil in a large pot and cook fennel, onion, and leek until softened, about 5 minutes. Season with ground spice mix and salt, cover, and simmer over medium heat until flavors are well combined, about 25 minutes. Pour in white wine and cook until wine has reduced by half, 3 to 4 minutes. Pour in vegetable broth and simmer for 10 minutes. Puree fennel soup with an immersion blender until smooth. Add cream and heat, but do not let boil. Season with salt.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 star anise, 2 cardamom pods, 1 teaspoon coriander seeds, olive oil, and more.

Yes, Vegetarian Cream Of Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Cream Of Fennel Soup

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